White fish baked with olives and tomatoes.

White fish baked with olives and tomatoes.

Simple and healthy recipe.

4 servings:

3 cloves garlic
1 small bunch basil
olive oil
1 fresh red chilli
2x 400g canned tomatoes in own juice (I have here the San Marzano)
freshly ground black pepper
red wine vinegar
The 4 x 150 g white fish fillets (as seen in the photo, I did not fillet steak and two sexy Chilean sea bass)
1 handful of black olives, remove bones
1 tbsp caper, pickle decant


Garlic peel and finely chop. With basil sprigs tear off the leaves and set aside. Sprigs of finely cut.
In a large skorovorode warm the olive oil over medium heat. Add the crushed garlic and a sprig of basil. Chili pierced with a knife (that it did not explode when heated) and toss in the pan. Sauté, stirring occasionally. Garlic should be soft, but not change color.
Add canned tomatoes, salt and pepper lightly. Simmer for about 30 minutes to remove Chile. Tomatoes split shovel. Dosolit doperchit and, if needed. Add a little red-wine vinegar.


Heat oven to 220 ° C / 425 ° F.
Tomato sauce pour into ovenproof dish, measuring approximately 20cm x 30cm. Fish fillet lightly with salt and pepper on both sides and put on top of the tomato sauce. Add olives, capers and basil leaves.
Cook in the oven for about 15 minutes minutes, or until fish. Serve with new potatoes.

белая рыба запеч

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